Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, June 30 – July 3, 2014

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Vegan Fruit Crisp

Simple Suppers – Chicken and Roasted Eggplant and Tomato Tacos

Soup of the Week – Roasted Tomato Soup (with Rachel O instructional video!)

Spotlight on the Herb – Baked Smashed Potatoes with Fresh Herbs

Vegetarian – Grilled Eggplant Stack with Summer Squash

Super Salads – Radish and Black Bean Salad

Something for the Sweet Tooth

Vegan Fruit Crisp

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine


  • 2 C blueberries
  • 1 C strawberries (could sub blackberries), chopped
  • 2 C (heaping) nectarines (could sub apples, pears, plums, persimmons), chopped
  • ½ C apriums/apricots (could sub peaches), chopped
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • ⅓ C honey
  • ⅓ C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
  • ⅓ C maple syrup (or honey)
  • 4 C oats
  • ⅓ C coconut palm sugar
  • 2 T whole wheat flour
  • 1 t cinnamon
  • dash nutmeg
  • pinch allspice
  • ⅓ C maple syrup
  • 3 T coconut oil, melted
  • 2 T honey
  • 1 T coconut oil, plus more for greasing the pan


  1. Pre-heat the oven to 350F.
  2. Combine fruit in a bowl.
  3. Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
  4. Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
  5. Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
  6. Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.
If you’d prefer a non-vegan crisp, use butter instead of coconut oil.
If you have vegan friends who don’t eat honey, just use maple syrup.
For gluten-free, use your favorite GF flour and oats.

Simple Suppers

Chicken and Roasted Eggplant and Tomato Tacos

Recipe via Carol Peterson of Abundant Harvest Organics


  • 1 whole chicken, roasted or baked with meat shredded
  • 1 large tomato, quartered and sliced into thin slices
  • 1 eggplant
  • 1 onion roughly chopped
  • drizzle of olive oil
  • dash of balsamic vinegar
  • salt and pepper to taste
  • 1 garlic minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ c cilantro


  1. Peel eggplant, halve lengthwise, and thinly slice horizontally. Spread on cutting board, sprinkle with salt, and let rest 20 minutes. Rinse and pat dry.
  2. On foil-lined cookie sheet, toss the eggplant and the rest of ingredients together (except the chicken). Place in oven and roast vegetables for 20 to 30 minutes at 400°.
  3. When veggies are done, place in a bowl. Keep warm. Assemble tacos by placing shredded chicken in tortilla, then a layer of roasted vegies, top with turnip salsa, and a dollop of greek yogurt or sour cream. Enjoy.

Soup of the Week

Roasted Tomato Soup 

(with Rachel O instructional video!)

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine


  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1½ C water (or stock)
  • 1-2 t salt
  • ¾-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • ½ t dried oregano (or 1 t fresh)
  • ⅓ C garlic chives
  • ½ C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl


  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.
This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.

Spotlight on the Herb 

Baked Smashed Potatoes with Fresh Herbs

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)


  • 10–12 new or red potatoes, washed
  • salt to taste
  • olive oil
  • black pepper to taste
  • chopped fresh thyme, savory, or basil to taste (or any other herb you might have)
  1. Preheat oven to 450°
  2. In pan, boil potatoes in lightly salted water until fork tender. After potatoes have been boiled, place on baking sheet. With a potato masher gently press down to mash each potato. Drizzle the tops of potato with olive oil. Sprinkle with salt and pepper and herb of choice. Bake for 20 to 25 minutes or until golden brown. You may also top with grated cheddar cheese or pepper jack cheese prior to baking.


Grilled Eggplant Stack with Summer Squash

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)


  • 1 eggplant cut crosswise into ½ in slices
  • 1 tsp salt
  • ½ c balsamic vinegar
  • ½ c red wine
  • 1 tbsp brown sugar
  • 1 zucchini
  • 1 yellow squash
  • 1 bell pepper any color
  • 1 tsp olive oil
  • 1 t pepper
  • ½ c mozzarella
  • 1 tbsp basil
  • 1 tsp oregano
  • 1 tsp fresh thyme


  1. Heat grill.
  2. Place eggplant slices in a colander and sprinkle with ½ tsp salt, toss well and let stand for 10 minutes. Rinse and dry with paper towel.
  3. Combine vinegar, wine, and sugar in a saucepan and bring to a boil, simmer until reduced.
  4. Trim ends of squash, slice each lengthwise into four slices. Flatten quartered pepper pieces with your hand. Brush eggplant, squash, and pepper pieces with oil and sprinkle with salt and pepper.  Place pepper pieces (skin side down), eggplant, and squash on a grill rack and grill eight minutes, or until tender, turning once.
  5. Combine cheese, basil, and oregano.
  6. To assemble the stack, place one eggplant slice on a plate and top with half of the cheese mixture, one strip of yellow squash and one of zucchini, side by side. Drizzle with one third of vinegar mixture. Repeat 3 more times on separate plates. Serves 4.

Super Salads 

Radish and Black Bean Salad

Recipe via Lauren of



  • 1 cup radishes from AHO, sliced
  • 1 can black beans, rinsed [preferably organic]
  • 1 avocado, diced
  • 1 ear of fresh white corn, removed from cob
  • 1 tablespoon of chopped jalapeños, optional [I didn’t because I had a guest who doesn’t do spicy, but it would be epically delicious]


  • ½ cup fresh lime juice
  • 2 tablespoons brown rice syrup [you can sub honey]
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon parsley from AHO, finely minced
  • ½ teaspoon of salt


  1. Add all the chopped veggies to a large bowl, mix the ingredients for the dressing and pour over the salad. Boom. Finished. Enjoy.
  2. It’s delish as-is, but it would also be splendid over a bed of chopped butter lettuce or even stuffed into corn tortillas.

Author Rachel Oberg

More posts by Rachel Oberg

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